Damsons

[Old un]

I have just been given 17 lbs of damsons.

What I want to know is, when a recipe says 4 lbs of damsons is it with or without the stones.

Out of the 17 lbs of damsons I got 3 lbs of stones.

[lockwood1956]

I have always taken it to mean "with"

[mcblades]

17lbs of damson = 17 litres of damson gin / brandy

result!

[Old un]

Thanks for that, I have one other question.

I have never brewed in a bigger container than 1 Gal

But I have got a 5 gal bottle now; I want to put the damsons in it when they come out of the bucket.

In a DJ I put half the sugar to start with does that mean that I can put in about 4 lbs when it first goes in the 5 gal bottle.

[Original Mac]

Dont know what recipe you are using but I believe the received wisdom is to start off in a big bucket (primary) and ferment on the pulp for a set period before racking into your 5 gall bottle for secondary fermentation. Far easier to remove the solids in a bucket so less gross lees to rack off when the wine is finished. Oh and less chance of the gross lees imparting off flavours.

[lockwood1956]

I wouldnt ferment on Damson pulp in a DJ, use a bucket first, and rack off pulp to DJ when SG around 1.010


fermenting on pulp in a DJ can lead to pulp rising to the top and blockinf the airlock, resulting in volcanic type activity

hope that helps
regards
Bob

[Old un]

Sorry

I meant, after it came out of the bucket

"But I have got a 5 gal bottle now; I want to put the damsons in it when they come out of the bucket"
Can I ask if you brew with the stones still in the bucket or do you remove them.

The two wine books I have say "remove stone when making damson wine", but most people I have spoken to who make wine seem to leave the stones in.

Do you think I did wrong in removing the stones.

[lockwood1956]

I always leave the stones in, as long as they arent cracked they wont be a problem.

[Old un]

thanks